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Main dish

Classic Chickpea Hummus

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Classic Chickpea Hummus
Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it's terrific on hummus, it's also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you've got the base recipe down, here are four more ways to riff on it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 15½-oz. can chickpeas
  • 1 large lemon
  • 1 garlic clove
  • ½ cup tahini, well mixed
  • ¾ tsp. (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ tsp. ground cumin
  • 3 Tbsp. extra-virgin olive oil, plus more for drizzling
  • Za’atar and/or sesame seeds (for serving)
Instructions
  1. Start by prepping all of your ingredients: Drain 15½ oz. chickpeas in a strainer or colander and rinse thoroughly. Let drain again while you do the other prep.
  2. Cut 1 lemon in half, remove any visible seeds, and squeeze juice into a small bowl. You should have 3–4 Tbsp.
  3. Smash 1 garlic clove with the flat side of your knife on a cutting board and remove peel. Continue to mash with side of knife until a paste forms. (You can also grate garlic on a microplane if you have one—you're just looking for a fine paste.)
  4. Combine drained chickpeas, 3 Tbsp. lemon juice, garlic, ½ cup tahini, ¾ tsp. salt, 10 cracks pepper, ¼ tsp. cumin, and 2 Tbsp. water in a food processor.
  5. Process until smooth, about 1 minute.
  6. With the motor running, stream in 3 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with more salt, if needed.
  7. Transfer hummus to a shallow bowl, top with za’atar and/or sesame seeds, and drizzle with more oil.
Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container and chill.

Watch the recipe video here:

So easy, you'll never buy hummus again. (via Basically)Make it: http://bonap.it/i988gjU

Posted by Bon Appétit Magazine on Sunday, January 27, 2019

Main dish

Slow-Cooker Chicken Tacos

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Slow-Cooker Chicken Tacos
Slow-Cooker Chicken Tacos
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 onion, thinly sliced
  • 1 cup corn (175 g)
  • 1 can diced tomato, drained
  • 1 large jalapeño, deseeded and diced
  • 4 cloves garlic, minced
  • 1 lime, juiced
  • 6 boneless, skinless chicken thighs
  • corn tortillas, as desired
  • guacamole, as desired
  • salsa, as desired
TACO SEASONING
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 ½ teaspoons paprika
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper
  • salt, to taste
Instructions
  1. In a small bowl, combine the cumin, oregano, paprika, chili powder, pepper, and salt and stir to combine. Set aside.
  2. Place the onion, corn, tomatoes, jalapeño, garlic, and lime juice in a large slow cooker.
  3. Place the chicken thighs on top of the veggies and season with half of the taco seasoning. Turn the chicken over and season with the remaining taco seasoning before mixing the chicken and veggies together so that everything is well combined.
  4. Cook on the high setting for 3 hours or the low setting for 6 hours, until the chicken is cooked through.
  5. Remove the chicken and slice into small diced pieces, then place them back in the slow cooker. Give the chicken and veggies a good mix and replace the lid.
  6. Cook the chicken mixture for another 10 minutes so the flavors can marry.
  7. Using tongs or a slotted spoon, place the chicken taco mixture on corn tortillas and top with your choice of toppings.
  8. Enjoy!

Watch the recipe video here:

These slow cooker chicken tacos are the best idea during your busy weeks ?FULL RECIPE:…

Posted by Tasty on Sunday, January 27, 2019

Main dish

Easy Chicken with Mushrooms and Zucchini in Cream Sauce

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Easy Chicken with Mushrooms and Zucchini in Cream Sauce
A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 tablespoon butter
  • 2 (5 ounce) boneless, skinless chicken breasts, cubed
  • salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 4 green onions, chopped
  • 2 green zucchini, cut in half lengthwise and into ¼-inch slices
  • 8 large fresh mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • ¾ cup heavy whipping cream
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
  2. Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Watch the recipe video here:

Easy Chicken with Mushrooms and Zucchini in Cream Sauce: https://trib.al/YRylEsS

Posted by Allrecipes on Sunday, January 27, 2019

Main dish

Fresh Herb Falafel

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Fresh Herb Falafel
Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)
Special Equipment
  • A deep-fry thermometer
Instructions
  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  3. Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Watch the recipe video here:

Idea: throw a falafel party and invite all your pals. Make it: http://bonap.it/ygpRikD

Posted by Bon Appétit Magazine on Saturday, January 26, 2019

Main dish

Pork Chops in Sherry-Mushroom Gravy

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Pork Chops in Sherry-Mushroom Gravy
Comfort food at its best! Quick, easy, and delicious pork chops that are perfect for a weeknight supper.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons vegetable oil
  • 4 (1-inch thick) boneless pork chops
  • salt and ground black pepper to taste
  • ¼ cup all-purpose flour
  • 2 tablespoons butter
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 (10.75 ounce) can cream of mushroom soup
  • ½ cup dry cooking sherry
  • 4 ounces shredded mozzarella cheese (optional)
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
  3. Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
  4. Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
  5. Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
  6. Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.

Watch the recipe video here:

Pork Chops in Sherry-Mushroom Gravy: https://trib.al/PeDwW3q

Posted by Allrecipes on Saturday, January 26, 2019

Main dish

Jalapeño Cheddar Chicken

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Jalapeño Cheddar Chicken
When you find a creamy, savory dish like this one, you keep it in your monthly rotation and make it for as many as your friends as possible. It’s THAT delicious! Not to mention how simple it is! And you only have to clean one dish when you are done the cooking! Does it get any better than this?!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 tsp Olive oil, divided
  • 3 Boneless, skinless chicken breasts
  • ½ tsp Kosher salt
  • ½ tsp Black pepper
  • ¾ tsp Chili powder
  • ¾ tsp Cumin
  • ½ CUP Onion, finely diced
  • 3 medium Jalapeños, seeds and membranes removed, finely diced
  • 2 Cloves garlic, minced
  • ½ CUP Chicken broth
  • 4oz. Cream cheese
  • 1½ CUP Shredded cheddar cheese
Instructions
  1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.
  2. Season chicken breasts with the salt, pepper, chili powder and cumin
  3. Add to pan and sear for 4 minutes on each side, until golden brown.
  4. Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
  5. Reduce heat to medium and add remaining two teaspoons olive oil to pan.
  6. Add diced onion and jalapeño and cook, stirring occasionally, for 4-5 minutes, until softened.
  7. Add garlic and saute for 30 more seconds.
  8. Add chicken broth and cream cheese and stir until melted.
  9. Stir in shredded cheddar cheese and stir until melted and mixture is simmering.
  10. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat in the cheese sauce.
  11. Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until chicken is cooked through. (It will depend on how thick your chicken breasts are.)
  12. Serve chicken breasts with extra sauce spooned over the top.
  13. Enjoy!

Watch the recipe video here:

Jalapeño Cheddar ChickenFULL RECIPE: http://chopsecrets.com/jalapeno-cheddar-chicken/

Posted by Chop Secrets on Saturday, January 26, 2019

Main dish

Mushroom Slow Cooker Roast Beef

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Mushroom Slow Cooker Roast Beef
This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound sliced fresh mushrooms
  • 1 (4 pound) standing beef rib roast
  • 1 (1.25 ounce) envelope onion soup mix
  • 1 (12 fluid ounce) bottle beer
  • ground black pepper
Instructions
  1. Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Watch the recipe video here:

Mushroom Slow Cooker Roast Beef: https://trib.al/UojqzWe

Posted by Allrecipes on Saturday, January 26, 2019

Main dish

Instant Pot Chicken Wings

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Instant Pot Chicken Wings
Make homemade wings in minutes with some help from your Instant Pot. Everyone's favorite pressure cooker get your chicken wings cooked through quickly, while the broiler crisps them up. Serve with crunchy veggie sticks and the sauce of your choosing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup water
  • 1½ pounds whole chicken wings,
  • cut into drumettes and ats, with
  • tips discarded
  • ¼ teaspoon kosher salt
  • 2 tablespoons buffalo-style hot
  • sauce (such as Frank’s RedHot)
  • 1 tablespoon unsalted butter
  • Blue cheese dressing, for dipping
  • Celery sticks
Instructions
  1. Preheat broiler with oven rack 6 inches from heat. Line a rimmed baking sheet with aluminum foil, and lightly spray with cooking spray.
  2. Insert rack in Instant Pot; pour water in bottom of Instant Pot. Arrange chicken wings in a single layer on rack, and sprinkle with salt. Place lid on Instant Pot; set to cook on high pressure for 3 minutes. Follow manufacturer’s instructions to quick release on Instant Pot. Remove lid, and transfer chicken wings to prepared baking sheet. Broil wings on high until crisp, about 6 minutes, turning pan once halfway through.
  3. Place hot sauce and butter in a microwavable bowl. Microwave on high 30 seconds or until butter is melted; stir to combine. Place chicken wings in sauce; toss to coat. Serve with blue cheese dressing and celery.

Watch the recipe video here:

Your #InstantPot just made your #SuperBowl spread so much easier. GET THE RECIPE: https://trib.al/VP2ZW8v (via Well Done)

Posted by Allrecipes on Saturday, January 26, 2019

Main dish

Instant Pot Pasta and Meatballs

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Instant Pot Pasta and Meatballs
This Instant Pot dish has made me a hero in my own home.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups water
  • 1 14-18 oz bag frozen meatballs
  • 1 12-16 oz box Gemelli, penne or other short pasta
  • 1 24-36 oz jar pasta sauce
  • 1 tsp Italian seasoning
  • ½ cup grated parmesan cheese
Instructions
  1. Combine water, meatballs, pasta, pasta sauce and Italian seasoning in the Instant Pot. Secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- buttons and program the Instant Pot for 3 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Stir to evenly distribute the ingredients.
  5. Serve topped with grated parmesan cheese.

Watch the recipe video here:

https://www.facebook.com/431815513692139/posts/1018297611710590/

Main dish

Queso-Filled Mini Peppers Recipe

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Queso-Filled Mini Peppers Recipe
Tortilla chips usually go hand-in-hand with queso, but mini sweet peppers make a tasty and colorful bite-sized vessel for the rich cheese dip. Don’t worry if the queso looks a little broken when the cheese melts in the evaporated milk, the cream cheese will make it smooth again. Pickled jalapeños add a tangy note to the dip, but if you like your queso extra spicy, use finely chopped fresh jalapeños instead.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 (16-oz.) pkg. mini sweet peppers
  • 1 tablespoon canola oil
  • ¾ teaspoon kosher salt, divided
  • 8 ounces pepper Jack cheese,
  • shredded (about 2 cups)
  • ½ cup evaporated milk
  • 2 ounces cream cheese, softened
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons unsalted butter
  • ½ cup panko (Japanese-style
  • breadcrumbs)
  • ¼ teaspoon black pepper
  • 2 tablespoon finely chopped fresh
  • cilantro
Instructions
  1. Preheat broiler on HIGH with oven rack 5 inches from heat. Toss peppers with oil and 1⁄2 teaspoon of the salt; arrange in a single layer on an aluminum foil-lined rimmed baking sheet. Broil until tops are lightly charred, 3 to 5 minutes. Let cool to room temperature, 30 minutes. Reduce oven temperature to 425°F.
  2. Flip over peppers so charred side is on bottom; cut and remove top third of each pepper (from stem end to tip). Discard cut-off part, or reserve for another use. Scoop out membranes and seeds, and discard.
  3. Whisk together pepper Jack cheese and milk in the top of a double boiler over simmering water over medium. Whisk until smooth, 5 minutes. Remove from heat; stir in cream cheese, jalapeños, and remaining 1⁄4 teaspoon salt. Spoon a heaping teaspoon of cheese mixture into each pepper. Place on a baking sheet. Bake until tops are golden, 5 minutes.
  4. Meanwhile, melt butter in a skillet over medium. Add panko and pepper; cook, stirring, until golden brown, 3 more minutes. Sprinkle peppers with panko mixture and cilantro.

Watch the recipe video here:

Spicy, cheesy, and perfect for a crowd ? (via Well Done)GET THE RECIPE: https://trib.al/YooCyWs

Posted by MyRecipes on Thursday, January 24, 2019